Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality

Akara, deep‐fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet‐milling of soaked, decorticated seeds exhibited excellent foaming ability, high water‐holding capacities (WHC), and low hardness value for akara. Intense dry‐milling th...

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Bibliographic Details
Published in:Journal of food science 2002-01, Vol.67 (1), p.48-52
Main Authors: Kethireddipalli, P., Hung, Y.-C., Mcwatters, K.H., Phillips, R.D.
Format: Article
Language:English
Subjects:
akara texture
Biological and medical sciences
cowpea
cowpea flour
cowpea meal
dry-milling
Ethnic foods
Food industries
Food processing industry
Fruit and vegetable industries
functionality
Fundamental and applied biological sciences. Psychology
Legumes
Methods
Milling industry
Vigna unguiculata
wet-milling
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Summary:Akara, deep‐fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet‐milling of soaked, decorticated seeds exhibited excellent foaming ability, high water‐holding capacities (WHC), and low hardness value for akara. Intense dry‐milling that generated a fine flour adversely affected its functionality and akara‐making quality. Wet‐milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb11357.x